Seaweed Soup with Clam (Miyeokguk)

Korean Seaweed Soup with Clams (Miyeokguk) – Clean, Savory, and Comforting

When it comes to Korean comfort food, nothing beats a warm, gently simmered bowl of seaweed soup, or miyeokguk. While there are many versions - some with beef, some with anchovy broth - today, we’re making a clean and refreshing variation featuring clams. This Korean-style seaweed soup with clams is light yet deeply savory, packed with ocean flavor, and made with just a few pantry staples: dried seaweed, soy sauce, sesame oil, salt, and of course, fresh clams - frozen is fine!

If you’ve never had clam miyeokguk before, you’re in for a treat. It’s the kind of soup that feels healing. The briny sweetness of the clams infuses the broth, while the seaweed adds a chewy, mineral-rich texture that Koreans associate with health, longevity, and nurturing. This is the soup many of us remember from childhood - served on birthdays, postpartum days, or just when we needed something warm and grounding.

The best part? It’s incredibly easy to make. With only five main ingredients, this simple Korean seaweed soup recipe is a fantastic option for beginners or anyone craving a cozy bowl of soup with deep umami flavor.

Ingredients

Here’s all you need to make this clam miyeokguk:

• 5g dried Korean seaweed (miyeok, also called wakame)
• 250g fresh clams (such as Manila clams or littlenecks)
• 2 ½ to 3 cups water
• 1 tsp soy sauce (light soy sauce or Korean jin-ganjang)
• 1 tsp sesame oil
• ¼ tsp salt, or to taste

Instructions

1. Soak the Seaweed

Start by placing 5 grams of dried seaweed into a bowl of cold water. Let it soak for 10 to 15 minutes. You’ll be amazed at how much it expands - what starts as a small handful turns into a generous portion of soft, glossy green ribbons.

Once the seaweed is fully hydrated, drain it, rinse it under cold water, and gently squeeze out any excess moisture. Then, use a knife or kitchen scissors to cut it into bite-sized pieces. Set aside.

2. Clean the Clams

While the seaweed is soaking, clean your clams. Place them in a bowl of cold salted water for about 15–20 minutes to help them purge sand. If you have time, let them sit in the dark (you can cover the bowl with a towel) to encourage the clams to open and release grit.

After purging, scrub the shells gently and rinse under cold water. Discard any clams that are cracked or won’t close when tapped.

3. Sauté Seaweed with Sesame Oil

In a medium pot, heat 1 teaspoon of sesame oil over medium heat. Add the rehydrated seaweed and sauté for 1–2 minutes. This quick step helps bring out the seaweed’s flavor and coats it in nutty sesame aroma. Your kitchen will already start to smell comforting.

4. Add Clams and Water

Add your cleaned clams directly to the pot, followed by 2½ to 3 cups of water. Bring everything to a boil over medium-high heat.

As the soup boils, you’ll see the clams begin to open up. This is where the magic happens—the clams release their natural juices into the broth, giving your soup a gentle briny sweetness without needing anchovy or beef stock.

5. Season Lightly

Once the clams have all opened (about 5–7 minutes), reduce the heat to medium-low. Skim off any foam or debris from the surface for a clearer broth.

Add 1 teaspoon soy sauce and ¼ teaspoon salt. Give it a stir, then taste. Depending on your preferences and the saltiness of the clams, you may want to adjust with a pinch more salt or soy sauce.

Let it simmer gently for another 5 minutes. If using, toss in a few slices of ginger here for a fresh note that complements the clams beautifully.

6. Serve Warm

Ladle the soup into bowls and serve hot. You can garnish with chopped scallions if desired, but this soup is wonderful in its pure form, too.

Enjoy with a bowl of warm white rice for a comforting Korean meal.

Why Use Clams in Seaweed Soup?

While beef miyeokguk is more common, clam miyeokguk offers a lighter, more refreshing flavor that’s perfect for warmer weather or when you want something less heavy. Clams provide a delicate seafood essence that enhances the umami of seaweed without overpowering it.

This version is especially popular among those who prefer clean, low-fat Korean soups or follow pescatarian diets. It’s naturally rich in iron, calcium, and iodine - making it both nourishing and delicious.

Tips

• Use fresh clams: Look for live clams with tightly shut shells. Avoid any that smell overly fishy.
• Don’t overcook: Once the clams have opened, avoid simmering too long to keep them tender and juicy.
• Control seasoning: The clams and seaweed already bring some natural saltiness. Always season after they’ve released their flavor into the broth.
• Double the batch: This soup stores well and actually tastes even better the next day. Keep it in the fridge for up to 2–3 days.
• Make it spicier: Though traditional miyeokguk is not spicy, a touch of gochugaru (Korean chili flakes) can add a kick if desired.

Health Benefits

Miyeokguk isn’t just delicious - it’s also full of nutrients. Seaweed is a superfood in Korean cuisine. It’s packed with:

• Iodine and calcium for thyroid and bone health
• Iron for boosting energy levels
• Fiber for digestion
• Low calories but high minerals

Clams, on the other hand, are a fantastic source of lean protein, B12, and omega-3s. Together, this Korean seaweed soup with clams is one of the healthiest soups you can make.

Not Just a Birthday Soup

In Korean culture, miyeokguk is the traditional birthday soup. It’s what mothers eat after childbirth and what children grow up eating every year on their birthdays to honor the mother who gave them life. The symbolism of seaweed - stretchy, flexible, and strong - is tied to motherhood and well-being.

But this soup isn’t limited to birthdays. It’s often served as a simple side dish (banchan) in daily Korean meals, or as a gentle reset for the body after heavy meals or during recovery.

Make It a Meal

Pair your clam seaweed soup with a bowl of hot rice and maybe a few Korean side dishes - kimchi, pickled radish, or fluffy eggs - for a well-rounded Korean home meal.

For a light lunch, the soup on its own is enough to satisfy and nourish.

Simple Ingredients, Deep Flavor

One of the best things about this recipe is how simple ingredients can create such a flavorful result. There’s no need for fancy stocks or hard-to-find seasonings. With just seaweed, clams, soy sauce, sesame oil, and salt, you get a beautifully clear, aromatic soup that captures the essence of the sea.

It’s a perfect introduction to Korean home cooking, especially if you’re looking for something quick, nutritious, and deeply rooted in tradition.

Final Thoughts

If you’ve been looking for a way to make Korean seaweed soup without meat, this clam version is a must-try. It’s a wonderful example of how minimalism in cooking can still result in complex, delicious flavor.

Whether you’re exploring Korean cuisine for the first time or simply craving a warm, soothing bowl of soup, this miyeokguk with clams will hit the spot. It’s light but satisfying, rich in nutrients, and full of traditional Korean flavors that feel like home in every spoonful.

Try it once, and you might just find yourself making it again and again - on birthdays, busy weeknights, or any time you need a little comfort in a bowl.